Cauliflower and chickpea soup with dukkah14

Posted on August 20, 2012 by ChristieDinner Time, Gluten Free, Vegan, Vegetarian

I’m one of those weird people that really enjoys giving themselves challenges – although it almost always works to my advantage. During exercise when I want to give up I mentally force my body to go harder and when I have an empty fridge, I feel more determined than ever to make something yummy out of nothing.

This particular day was grey, overcast and dull, and I craved soup. I decided to make a beige soup to match the weather. A soup that was beige in colour, but not beige in taste! Yes, it was a challenge indeed.

I poked around in the kitchen for bits and pieces that matched my brief. The fridge boasted a market fresh cauliflower and the pantry revealed tinned chickpeas. The bench top housed a recent gift – a packet of dukkah spice mix and then an idea was formed…

A soup with really clean flavours that are filling without making you feel heavy. Cauliflower, chickpeas, spices, stock, dukkah, olive oil. Heaven.

My new favourite ‘thing’ is to drizzle olive oil on soup. It just tastes so good and is especially heavenly with this recipe – give it a try! I only buy and use Australian olive oil, it’s fresher, tastier and has lower food miles. At the moment I am obsessed with Cobram Estate Extra Virgin Olive Oil. If you haven’t tried it then you really should (no, this is not sponsored, I’m just a big fan).

What is your favourite olive oil brand? And do you drizzle it onto soup?

Linking up with the lovely Stacey for Meatless Mondays.

Christie x

Cauliflower and chickpea soup with dukkah

serves 2-3

  • 3 spring/green onions, chopped into 3 cm lengths
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil, plus extra to garnish
  • 1/2 small cauliflower (about 500g), chopped into small pieces (including the stem and leaves – don’t waste them!)
  • 400g tin chickpeas, drained and rinsed
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground coriander
  • 1 litre vegetable or chicken stock
  • 2 tablespoons dukkah spice mix

1. Saute the onions and garlic in the olive oil in a large pot over medium heat for 2 minutes without allowing the veggies to brown.

2. Add the cauliflower and drained chickpeas and stir well. Add the ground cumin and coriander and stir again for 2-3 minutes until the spices smell really fragrant.

3. Pour in the vegetable or chicken stock and bring to the boil. Then turn the heat down to low and simmer for 15 minutes until the cauliflower is fork tender.

4. Spoon into bowls then sprinkle with dukkah and drizzle with olive oil to serve.

Looking for more cauliflower recipes? Try these:

  • What a perfect soup for a beige day. I am in the mood for cleaner food at the moment so this recipe is going on my list. Oh and I have tried Cobram estate EVOO and agree that it is the bomb!

    • Hi Anna – without sounding pompous, it’s so nice to eat clean, isn’t it? You feel more energized, I’ve found.

  • Sounds good, and I’m glad it didn’t taste biege :)
    I have a cupboard full of fantastic oils: lemon, lemongrass, wasabi, truffle, blood orange, mandarin, basil, chilli, smoked, lemon myrtle- and those are just the ones I remember off the top of my head! I love them drizzled over everything :)

    • HI IntolerantChef – Oh goodie, another oil drizzling addict! Love the sound of lemongrass oil, might try making that…

  • This looks really hearty and healthy. I would love to try this combination sometime.

    • Hi Mich – yep, you hit the nail on the head with that description :)

  • mrsfarrand

    Hey Christie, that looks yummy! will have to give this a try. My favourite olive oil at the moment is the Simon Johnson EVOO!

    • Hi Mrs Farrand, Have not tried the Simon Johnson one – will have to seek it out! Thanks for the tip ;)

  • Now, you are going to get me in trouble… I am on a cauliflower kick right now, and have had it mashed, roasted, steamed, you name it, I’ve had it. But this combo looks so delicious that I am definitely bookmarking it.

    • Hi Rustic Feast – cauliflower is the best! Would love to hear how you go with the soup.

  • Yum. I imagine the dukkah provides a really lovely lift.
    Agree, Cobram Estate is really impressive. I buy it buy the tin now.

    • HI Hungry Navigatrix – ooh, by the tin – that is fan-worthy! :)

  • Nice and simple Christie! I’m loving the flavours too…especially with that dukkah!

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